These were everything we expected and more! I was very very pleased with this recipe. Living in south Texas in the heart of mexican food country we are very critical of mexican food because we are used to the "real stuff". This was the same (okay, better) as we are used to getting in the taquerias here. I've made these numerous times, they are my "go to" recipe for enchiladas verde. I used chicken breast meat because I don't like dark meat. I used monterey jack and queso fresco because I only had a little of either. I warmed the tortillas on a flat dry griddle until they were flexible instead of frying in oil and dipping in the sauce which is great, but time consuming, difficult working with a hot wet tortilla, and a little messy. The salsa verde is delicious and I will be making it over and over again! The first couple of bites I thought wow this is a bit on the hot side, and considered using less serrano peppers next time, but after eating the cooled salsa with tortilla chips, it was perfect and not too hot for us after all. I wouldn't change a thing! One reviewer commented it made way too much sauce, but we loved that there is still some left because this is way better than store bought. I wish now I'd doubled the salsa recipe so we could keep some on hand. My hubby has been eating the rest of it with tortilla chips and said he can't stop it is sooooo good. Thanks for the wonderful recipe!!!
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